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cheesy potato soup (sallye)

(1 rating)
grandedame avatar
Recipe by
sallye bates
@grandedame
Austin, TX

Had to take my DIL for a tooth extraction this morning, so thought this would be a nice soft lunch for us. Also the weather is stormy and dropping, just the kind of day for a nice hot bowl of soup. MMMM good.

(1 rating)
yield 4 serving(s)
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For cheesy potato soup (sallye)

  • 6 md
    russet potatoes
  • 1 stick
    butter
  • 1-2 qt
    water
  • 1 Tbsp
    salt
  • 1 Tbsp
    fresh ground pepper
  • 2 Tbsp
    dried onions flakes (optional)
  • 1 can
    (small) evaporated milk
  • 2 Tbsp
    cornstarch
  • 8 oz
    shredded cheddar cheese

How To Make cheesy potato soup (sallye)

  • 1
    Peel and wash potatoes; cut into bite-sized pieces and place in large heavy saucepan Add enough water to reach about 2" above the top of all the potatoes. Add stick of butter, salt, pepper and optional onions. Cook approximately 10 minutes over medium heat until potatoes are beginning to soften
  • 2
    Dissolve cornstarch in just enough water to make a thin paste. Add to potatoes and stir briskly with wooden spoon to blend. Add can of evaporated milk and blend in with wooden spoon.
  • 3
    Turn heat to medium low and cook for 10 more minutes, stirring often to keep from sticking or lumping. After 10 minutes, add cheese and stir in until well blended and cheese is melted into soup mixture.
  • 4
    Dish up in deep soup bowls and serve while still hot. Good served with cornbread muffins and a sandwich of your choosing.
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